The culinary staff at a restaurant is led by a chef. A chef’s responsibilities include coming up with the menu, keeping track of expenses, determining prices, cooking the food, stocking the kitchen, making sure everything is safe to eat, and supervising the serving workers.
To become a skilled cook requires a lot of time and effort. Chefs have the responsibility of making sure all of the dishes served are prepared correctly, taste great, and look good. In general, the pay is higher for fancier or more premium places.
Chefs are highly-skilled professionals in the culinary arts who are experts in every facet of the industry, from menu planning to food preparation to taste testing to kitchen management. Chefs are responsible for developing and researching new recipes, planning menus, and preparing delicious meals. The primary responsibility of this position is to guarantee the highest quality of the served meals.
How much a chef does earns in India?
Experts reports that the typical pay for a chef in India is Rs 5.14 LPA. Chef salaries are dependent on a number of factors, including education level, area of expertise, and length of service.
As per the reports entry-level cooks may expect to make roughly INR 15,000 to 20,000 per month, while those with several years of experience can count on a salary of INR 60,000 to 70,000 per month. In India, the salary for an Executive Chef is INR 25 LPA per year.
However, professional Sous Chef can expect to earn INR 13.00 LPA.
Academic qualifications to be a chef
Students interested in becoming chefs should enroll in one of India’s premier hotel management schools and complete an undergraduate or graduate degree in either culinary arts or hotel management.
A Bachelor of Arts in Culinary Art, Bachelor of Hospitality Management, or Bachelor of Science in Catering Science & Hotel Management is all excellent options for those with aspirations in the field.
Students interested in these programs must take one of many hotel management entrance tests at the national and state levels, including the National Council of Hotel and Motel Educators’ (NCHMCT) Joint Entrance Examination (JEE), Management Aptitude Test (MAH), and many more.
Roles and responsibilities of a chef
In commercial kitchens, such as restaurants, the chef is responsible for the preparation and cooking of meals for customers. They keep an eye on the kitchen and anyone who might be helping out there.
A chef’s duties include overseeing the entire cooking process, from the selection of ingredients through the final plating and seasoning. A chef’s duties include estimating costs for the business and placing orders for food and cooking supplies.
They keep an eye on the work schedules and staffing needs to guarantee that all services are provided on time.
Chefs and head cooks typically have extensive training in all aspects of food creation and processing. To ensure happy customers, they must be well-versed about the clientele and provide individualized attention.
The cooks typically put in double shifts of 10-12 hours. Consequently, you need to have the fortitude to stand & work for extended periods of time and the mental fortitude to keep working.